Just so you know, We may earn money or products from the companies mentioned in this post as affiliates. Please also note that none of my opinions replace medical advice. These are my opinions gained through my personal experiences.
This curry shrimp with cauliflower rice dish is PACKED full of taste and nutrients, but not so much on calories. Cut the carbs and cut the calories by substituting cauliflower rice instead of white rice in yours meals. When my family was stationed at Yokota Air Force Base in Japan, we inherited a bit of a curry addiction. I haven’t been able to duplicate the Japanese curry and rice that we got from our favorite restaurant, Cocos, but I’ve since had great success with curry into a lot of other dishes. It packs a lot of flavor with use of a small portion.
Ingredients for Curry Shrimp with Cauliflower Rice
1 lb rinsed shrimp, peeled, tail off (preferably fresh)
2-4 cups Cauliflower Rice
2 bell peppers
1 yellow onion
1 tbs curry powder
1 tsp curry powder
1 can coconut milk
salt and pepper
Oil for cooking. I like to mix it up. For this recipe, I used grape seed oil. Extra-virgin olive oil works well, too.
Recipe Instruction for Curry Shrimp with Cauliflower Rice
Prepare Cauliflower Rice. (This can also be purchased in the frozen section already prepared).
Prepare your onions and bell peppers by slicing them to the size you prefer. Sometimes, I like long strips in my dish and sometimes chopped up tiny. It just depends on your personal preference.
Cut lime into 4-6 wedges.
Heat skillet to med-high heat.
Add 1 tbs oil to the heated skillet.
Drop cut onions and bell peppers into skillet, add a dash of salt and pepper, and sear them to an appropriate tenderness (about 3 minutes).
You can either push veggies to the side of the skillet as you add in the shrimp in the next step or put the veggies in a side dish.
Add shrimp to the skillet, drop a pinch of salt and pepper and 1 tsp curry powder over top, mix and sear for an additional 3 minutes.
Add 1 tbs curry powder and 1 can of coconut milk (be sure to shake before opening) to the skillet.
Squeeze 1-2 wedges of the lime juice into the mixture.
Stir often to heat mixture and for even seasoning distribution (about 3 minutes).
Turn off heat and set aside.
Add 1/2 to 1 cup of prepared cauliflower rice to each serving bowl.
Add a hefty spoonful of the prepared curry mixture over top.
Add a lime wedge for garnish.
Time and budget can be limited and precious to most. I like to make a list of essentials that I keep on hand to purchase from the grocery store to keep the budget down and recipes manageable. Don’t underestimate the KISS method with a large family! As much fun as trying new things out is, I keep it to minimum. Adding in 1 new recipe is plenty for the week. We add 1 day to our week for a new recipe and keep the others according to schedule. If it gets old, I replace a day. See my post about that HERE. Some things can be bought in bulk online. I keep a bulk budget and it saves in the long run big time! As far as meats and fish used for cooking, I pick those up on my weekly trip to the grocery store. That’s one place where freshness makes a big difference. I avoid freezing meat and fish if at all possible.